Stuffed Lumaconi (Lumache) snail shell pasta

Stuffed lumaconi pasta
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Large pasta shells filled with a rich meat filling perfect for special occasions
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Jacqueline Debono
  • 300 g Lumaconi or Conchiglioni pasta
  • 300 g minced beef
  • 250 g tomato pulp / peeled tomatoes
  • 1 onion peeled and finely sliced
  • 50 g parmesan grated
  • 150 g fresh ricotta
  • 300 ml milk
  • 30 g butter
  • nutmeg
  • 50 g flour
  • Olive oil for cooking the meat
  • Salt and pepper to taste
For caramelized red peppers and onions
  • 2 medium red onions peeled and chopped
  • 2 red peppers deseeded and cut into small pieces.
  • 1 tbsp brown sugar
  • Aged Balsamic vinegar or balsamic cream
For spinach bed
  • 500 g fresh spinach leaves
For cheese baskets
  • 120 g grana padana or parmesan grated (for 4 baskets)
Prepare the béchamel sauce
  1. In a saucepan, melt the butter over a low heat, add the flour and stir until you have a white roux.
  2. Add the milk little by little and keep on the fire until the sauce thickens.
  3. Season with salt and nutmeg and set aside.
Prepare the meat sauce and fill the lumaconi shells
  1. In a pan fry the finely sliced onion in oil.
  2. Add the meat once the onion starts to become translucent,
  3. let the meat brown and add the tomato sauce.
  4. Cook for about 20 minutes, season with salt and pepper
  5. When the two sauces (béchamel and meat) have cooled slightly mix them and add the ricotta.
  6. Mix everything together well and allow to cool further.
  7. Cook the pasta al dente in boiling salted water, drain it and quickly run cold water over it.
  8. Using a teaspoon fill each pasta shape and arrange them in a baking dish.
  9. Sprinkle with Parmesan.

  10. Put them in a hot oven (180°) to brown for a 5-10 minutes. Serve immediately . 

If you are going to serve the pasta shells on a bed of spinach,
  1. cook the spinach before and then just reheat with a little butter and nutmeg before serving.
For bed of red onions and red peppers
  1. Fry the peppers first for 5 minutes.
  2. Add the onions.
  3. When the onions start to become transparent sprinkle with brown sugar, lower the heat and simmer covered for 15-20 mins.
  4. Add a few drops of aged balsamic vinegar or balsamic cream a couple of minutes before the end of cooking. Stir well and serve.
For grana padana baskets
  1. I used ready grated cheese. I got 3 baskets from one 90 grm packet of cheese

  2. Heat a 10" skillet over medium-high heat.
  3. Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan
  4. Allow cheese to get golden underneath, then carefully turn it over using a spatula.
  5. As soon as the other side starts to turn golden quickly remove the cheese and drape it over an upside-down glass or small bowl and form into a bowl.
  6. Allow to cool completely. Repeat instructions until you have the number of baskets needed.

Recipe Notes

I also added roasted cherry tomatoes to the dish with caramelized red onions and peppers. Just roast a handful of cherry tomatoes with a little olive oil and rosemary until the skins start to darken.

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  • Avatar
    April 8, 2019 2:30 am

    With regard to: Stuffed Lumaconi (Lumache) snail shell pasta, I can’t find the recipe on Page 2 – There is no link to get me to page 2, so I’m completely lost as to how to get the directions to make this dish.

    I did very much enjoy your words on page 1 – very enticing.

    Send me an email with the recipe directions – Thanks – 4/7/2019

    • Jacqui
      April 10, 2019 8:02 am

      Hi Ken, I checked the link to page 2 on this recipe and it works. Perhaps you can try it again please!

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